VIENNOISERIES AND INDIVIDUAL CAKES FOR PASTRY SHOPS
PRACTICAL ONLINE COURSE
Learn how to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart
Viennoiseries and Individual Cakes for Pastry Shops course by Antonio Bachour
en-vic-s
$
199
$
510
Practical Online course by Antonio Bachour
Learn to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart.
Learn to make 8 iconic pastries by Antonio Bachour: Blond Tartlet, Delice, Exotic, Millefeuille, Red Tart, Paris-Brest, Chocolate & Caramel Tart, Croissant tart.
Click to order
GET A 7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
Register and learn how to make amazing chocolate Financier tea-cakes by Antonio Bachour!
ANTONIO BACHOUR ABOUT THIS COURSE
COURSE PROGRAM
Blond Tartlet
In this pastry Antonio Bachour realized the idea of serving the crème brûlée as an elegant individual dessert and complemented it with apricot and creamy flavors and textures.
This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.
Enjoy making and tasting the chef's apricot crème brûlée creation!
This tartlet is a perfect combination of bright apricot gel, rich dried apricot compote, Dulcey creamy ganache, tender Dulcey crème brûlée and pressed sablé base.
Enjoy making and tasting the chef's apricot crème brûlée creation!
Delice
individual cake
First, this bright dessert will seduce you with its colors and textures. And then, it will delight you with its fresh creamy and fruity flavors.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
You can feel the flavors even without tasting it. Each layer of the individual cake speaks for itself: delicate almond sponge, mango jelly, lemon cream and rum whipped ganache make this dessert a real delice.
To make the Delice look bright and appealing, chef Antonio Bachur topped it off with thin chocolate décor, mango jelly and crunchy crumble.
This dessert is a true masterpiece and to make it, you need just one frame. No molds.
Exotic
finger bar
This bar has a summer spirit, bright appearance, long elegant shape and will definitely look outstanding in your pastry shop showcase.
To make it, the chef combined a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel.
The recipe of passion fruit gel includes iota carrageenan – a vegan gelling agent which enables obtaining a unique gel texture.
Make this dessert to create a special summer mood and feel the spirit of Miami beach!
To make it, the chef combined a lime sponge cake, pineapple-coconut cremeux, coconut whipped ganache and passion fruit gel.
The recipe of passion fruit gel includes iota carrageenan – a vegan gelling agent which enables obtaining a unique gel texture.
Make this dessert to create a special summer mood and feel the spirit of Miami beach!
Millefeuille
individual cake
Millefeuille looks mesmerizing due to the amazing combination of baked and creamy textures. The puff layers look crispy and appetising. A great dessert, indeed!
To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.
The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production.
To create a luscious Millefeuille chef Antonio Bachoure used only two components – crunchy well-baked puff pastry and rich vanilla pastry cream, a perfect match impossible to resist.
The chef adjusted the pastry cream recipe to freeze this individual cake which makes it more convenient for a large scale production.
Red Tart
chef's signature
The tart textures are gorgeous: moist almond cream, silky namelaka, blueberry jelly. The bright red shell creates an expressive contrast and evokes a desire to taste the dessert.
The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.
Take the challenge and make this bright summer treat for your customers, guests or for yourself!
The Red Tart is decorated with raspberry confit hemisphere and fresh berries. They bring energy and life to the dessert and highlight a magnificent color of the tart shell.
Take the challenge and make this bright summer treat for your customers, guests or for yourself!
Paris-Brest
choux pastry
Usually this pastry is made in a round "wheel" shape in honor of the famous Paris-Brest cycle race.
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
For this Paris-Brest pastry, the chef baked the choux base in a tube shape using a special technique and filled in the ready choux tube with hazelnut praline, light cremeux and nice chocolate ganache.
The Paris-Brest is topped off with a swirl of whipped ganache and thin chocolate sticks. It looks elegant and original.
Enjoy a creative process and delicious outcome!
Chocolate & Caramel Tart
This tart is for true connoisseurs of chocolate. A combination of rich chocolate financier, chocolate shortcrust, caramel, chocolate cremeux and whipped ganache that make up a delicious treat will please even the most demanding tasters.
Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.
Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.
Apart from the textures, the chef shared with you a technique to dress up the tart elegantly without using a silicone mold.
Make this gorgeous tart to delight your chocolate lovers and discover the flavors of fine milk chocolate in different scrumptious textures.
Croissant tart
The Croissant tart is one of the bestsellers in Antonio Bachour's pastry shop.
The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!
In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.
The rich color of the croissant shell and generous amount of fresh berries leave no room for doubts: it's extra delicious!
In this class the chef shared with you an essential technique on how to prepare the basic croissant dough and make a shell out of it, fill in the shell with the mascarpone cream, strawberry-lime compote and strawberry custard as well as generously decorate it with fresh fruits and berries.
The program and schedule may be changed by the tutor's decision
- Red sablé shells
- Almond cream
- White chocolate namelaka
- Blueberry jelly
- Raspberry confit
TEXTURES:
LEARN HOW TO:
- make a well-baked red sablé shell with rich tasty color
- prepare the almond cream
- prepare the creamy white chocolate namelaka
- make the bright blueberry jelly
- make the delicious raspberry confit
- decorate the tart with raspberry confit hemisphere and fresh berries
- Almond sponge
- Almond crumble
- Rum whipped ganache
- Lemon cream
- Mango jelly
- Chocolate décor
TEXTURES:
- make a tender almond sponge
- prepare the almond crumble
- make the exotic rum whipped ganache
- make the light and fresh lemon cream
- make the bright mango jelly
- decorate the pastry with chocolate décor, mango jelly and crunchy crumble
LEARN HOW TO:
- Lime sponge cake
- Pineapple-coconut cremeux
- Coconut whipped ganache
- Passion fruit gel
TEXTURES:
LEARN HOW TO:
- make a moist lime sponge cake
- prepare the silky pineapple-coconut cremeux
- make the bright passion fruit gel with iota carrageenan
- pipe the whipped ganache in an elegant swirled vermicelli wave
- decorate the bar with fresh raspberries and whipped ganache
- Puff pastry
- Vanilla pastry cream
TEXTURES:
LEARN HOW TO:
- make a crisp well-baked puff pastry
- prepare a rich in vanilla pastry cream
- make the vanilla whipped ganache for décor
- decorate the ready individual cake with the vanilla whipped ganache
- Choux paste
- Hazelnut praline
- Cremeux
- Chocolate whipped ganache
- Chocolate décor
TEXTURES:
- form and bake a perfect choux pastry in a tube shape using a special technique
- make the rich hazelnut praline
- prepare the cremeux
- make the delicious chocolate whipped ganache
- assemble the original tube-shaped individual cake
- decorate the pastry with a swirl of whipped ganache and thin chocolate sticks
LEARN HOW TO:
- Croissant shell
- Mascarpone cream
- Strawberry-lime compote
- Strawberry custard
TEXTURES:
- make a crispy croissant shell
- prepare the smooth and rich mascarpone cream
- make the refreshing strawberry-lime compote
- make the strawberry custard
- fill in well-baked croissant shell with mascarpone cream, strawberry-lime compote and strawberry custard
- decorate the croissant tart with fresh fruits and berries
LEARN HOW TO:
- Chocolate financier
- Chocolate shortcrust
- Caramel
- Chocolate cremeux
- Whipped ganache
TEXTURES:
- make a rich chocolate financier
- prepare a well-baked chocolate shortcrust
- make the soft caramel
- prepare the delicious chocolate cremeux
- make the tender whipped ganache
- assemble all these textures into an accurate tart
- dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
- Shortbread
- Caramelized crème brûlée
- Dulcey creamy ganache
- Apricot gel
- Dried apricot compote
TEXTURES:
- make a pressed sablé base
- prepare the delicious caramelized crème brûlée
- make the tender Dulcey creamy ganache
- prepare the bright dried apricot compote
- make the fresh apricot gel
- assemble all these textures into an accurate individual cake
- dress up the tart elegantly without using a silicone mold
LEARN HOW TO:
LEARNING OUTCOMES
01
Discover new interesting jelly, compote and cremeux textures made with unusual jellifying agents
Make 8 delicious pastries and use this ready-to-sell collection to drive your pastry business
Learn to make croissant dough,
puff pastry for classic Millefeuille, colored shortbread, whipped ganache, namelaka and much more
puff pastry for classic Millefeuille, colored shortbread, whipped ganache, namelaka and much more
02
03
04
Master the techniques and methods of one of the best pastry chef in the World Antonio Bachour
WHO IS THIS COURSE FOR
Pastry learners
who want to take
their mastery to a new level
You need foolproof recipes and techniques, guidance and support from a professional instructor. You want to prove your skills with a Certificate
Coffee shops,
pastry shops
or home bakeries owners
You need iconic pastries to enrich your pastry assortment with new flavors, increase sales and attract new customers
Pastry professionals
interested in ANTONIO BACHOUR's
personality and pastry concept
You want to learn how the Chef creates his individual cakes and viennoiseries, try the original recipes and learn to make Chef's pastry shops pastries
ADVANTAGES OF THE COURSE
Chef Antonio Bachour will share with you his know-how of preparing modern, elegant and popular pastries.
You will get 8 video-classes and detailed foolproof PDF-recipes and will make individual cakes and viennoiseries with delicious fusions of bright flavors.
Get a collection of iconic pastries to grow up your sales.
You will get 8 video-classes and detailed foolproof PDF-recipes and will make individual cakes and viennoiseries with delicious fusions of bright flavors.
Get a collection of iconic pastries to grow up your sales.
We offer you professional recipes that combine optimal use of ingredients and best cooking techniques.
There is no risk of wasting expensive products, money, time or spoiling the mood.
Enrich your shelf with well-shaped pastries that definitely come out and delight your clients with their look and taste.
There is no risk of wasting expensive products, money, time or spoiling the mood.
Enrich your shelf with well-shaped pastries that definitely come out and delight your clients with their look and taste.
A Ready for Business collection
of impressive pastries
of impressive pastries
Time and money saving when buying professional recipes
Using simple ingredients, you'll create eight iconic pastries by Antonio Bachour: Red Tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate and caramel tart, Blond tartlet.
Each pastry impresses with its taste and look.
Take your business to a new level with a ready collection by Antonio Bachour.
Each pastry impresses with its taste and look.
Take your business to a new level with a ready collection by Antonio Bachour.
Original and modern flavors that will excite your clients
Pastry chef, restaurants owner
Best Pastry Chef 2018,
Pastry Chef of the year 2019
Best Pastry Chef 2018,
Pastry Chef of the year 2019
"Hello, I am Antonio Bachour and welcome to my course «Viennoiseries and Individual Cakes for Pastry shops»!
I started my professional career in pastry when I was 17.
I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.
During the last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
Today I invite you to prepare with me a range of bright pastries: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
Each pastry will delight you with its bright look & flavor!
I started my professional career in pastry when I was 17.
I have more than 30 years of experience in creating and producing pastries. I had an honor to work with Four Seasons Hotels, Trump Hotels, St. Regis Hotels at ONE to THREE Michelin Stars Restaurants.
I started my own pastry and restaurant business in 2015 by opening Bachour Miami pastry shop. Now I am the owner of 2 more restaurants in Miami.
During the last 10 years I published 6 books on Chocolate, Plated Desserts, Viennoiserie and other pastries.
Today I invite you to prepare with me a range of bright pastries: Red tart, Delice individual cake, Exotic finger bar, Millefeuille individual cake, Paris-Brest choux pastry, Croissant tart, Chocolate & Caramel tart, Blond tartlet.
Each pastry will delight you with its bright look & flavor!
COURSE AUTHOR —
ANTONIO BACHOUR
COURSE MATERIALS
8 detailed PDF-recipes that will stay with you forever
Personal account on KICA learning platform
KICA tutor's support and feedback
8 online masterclasses
Check the lists of tools and ingredients by following the links
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the payment for the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL THE LAST DAY OF THE COURSE. ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 8 Detailed PDF-recipes. Each contains artistic pictures demonstrating
the ready pastry and its cross section
• 8 online online masterclasses
• 9 weeks of KICA Pastry instructors support
The course duration is 9 weeks.
the ready pastry and its cross section
• 8 online online masterclasses
• 9 weeks of KICA Pastry instructors support
The course duration is 9 weeks.
• Watch online masterclasses and use course materials on any device
at a convenient time for 12 months
at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during the 9 weeks after the purchase date
and answers your questions during the 9 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 9 weeks
after the purchase date, all tasks have to be approved by the instructor.
To get a certificate, you have to submit all course tasks within 9 weeks
after the purchase date, all tasks have to be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
• 8 online masterclasses
• 8 Detailed PDF recipes.
Each contains artistic pictures
demonstrating the finished pastry
and its cross section
• 9 weeks of KICA Pastry
instructors support
The course duration is 9 weeks.
• 8 Detailed PDF recipes.
Each contains artistic pictures
demonstrating the finished pastry
and its cross section
• 9 weeks of KICA Pastry
instructors support
The course duration is 9 weeks.
• Watch online masterclasses
and use course materials on
any device at a convenient time
for 12 months
and use course materials on
any device at a convenient time
for 12 months
• Our KICA pastry instructors give
feedback on each of your tasks
and answers your questions
during the 9 weeks after
the purchase date
feedback on each of your tasks
and answers your questions
during the 9 weeks after
the purchase date
• You receive a certificate
of successful completion
of the course in English
To get a certificate, you have
to submit all course tasks
within 9 weeks after the
purchase date, all tasks have
to be approved by the instructor.
of successful completion
of the course in English
To get a certificate, you have
to submit all course tasks
within 9 weeks after the
purchase date, all tasks have
to be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
UNIQUE MONEY BACK GUARANTEE
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
STUDENTS REVIEWS ON ANTONIO BACHOUR COURSE:
FREQUENTLY ASKED QUESTIONS
You can access the course materials immediately after payment using the email address
that you specified when paying.
that you specified when paying.
1. Support is provided for queries relating to the course made within 9 weeks
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments
under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cross section are required.
The product must not be frozen.
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments
under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cross section are required.
The product must not be frozen.
You have access to the online masterclasses and other course materials for 12 month,
the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post
their work, ask the instructor any questions, and exchange their thoughts and
experiences with other students.
KICA's professional pastry instructors will answer all your questions during
European business hours within two business days.
You can contact our technical support team in the event of any technical issues.
Contact us: info@kica-online.com
their work, ask the instructor any questions, and exchange their thoughts and
experiences with other students.
KICA's professional pastry instructors will answer all your questions during
European business hours within two business days.
You can contact our technical support team in the event of any technical issues.
Contact us: info@kica-online.com
Audio: English
Subtitles: English
Subtitles: English
You can access the course materials
immediately after payment using
the email address that you specified
when paying.
immediately after payment using
the email address that you specified
when paying.
1. Support is provided for queries
relating to the course made within
9 weeks of the course purchase date.
2. Questions should be asked in the
designated forums, i.e. in the
сomments under the course lessons.
3. Homework is only checked if
you provide high-quality pictures
of the product, where all the textures
can be seen. Photos of the whole
product and the the cross section are
required. The product must not be frozen.
relating to the course made within
9 weeks of the course purchase date.
2. Questions should be asked in the
designated forums, i.e. in the
сomments under the course lessons.
3. Homework is only checked if
you provide high-quality pictures
of the product, where all the textures
can be seen. Photos of the whole
product and the the cross section are
required. The product must not be frozen.
You have access to the online
masterclasses and other course
materials for 12 month, the countdown
starts on the first day of the course.
All materials will be stored in your
personal account on the KICA
learning platform.
masterclasses and other course
materials for 12 month, the countdown
starts on the first day of the course.
All materials will be stored in your
personal account on the KICA
learning platform.
All course participants have access
to the learning platform where
they can post their work, ask the
instructor any questions, and
exchange their thoughts and
experiences with other students.
KICA's professional pastry
instructors will answer all your
questions during European
business hours within two
business days.
You can contact our technical
support team in the event of any
technical issues. Contact us:
info@kica-online.com
to the learning platform where
they can post their work, ask the
instructor any questions, and
exchange their thoughts and
experiences with other students.
KICA's professional pastry
instructors will answer all your
questions during European
business hours within two
business days.
You can contact our technical
support team in the event of any
technical issues. Contact us:
info@kica-online.com
Audio: English
Subtitles: English
Subtitles: English